Mushrooms on Parmesan Toast
Recipe: #38104
January 18, 2022
Categories: Breakfast, Cheese, Parmesan, Mushrooms, 5-Minute Prep Brunch, Vegetarian, Butter/Margarine, Vegetarian Dinner, more
"Trying to develop meals for 1 and this is something I have been working on."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (1105.4 g)
- Calories 1945.7
- Total Fat - 44.7 g
- Saturated Fat - 20.4 g
- Cholesterol - 80 mg
- Sodium - 8443.8 mg
- Total Carbohydrate - 379.6 g
- Dietary Fiber - 41.5 g
- Sugars - 252.3 g
- Protein - 29.9 g
- Calcium - 617.5 mg
- Iron - 7.7 mg
- Vitamin C - 46 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Spread the sourdough with a little butter and top with the parmesan, pressing it gently onto the bread.
Step 2
Heat a small non – stick frying pan over medium heat and fry the bread, parmesan side down for about 3 minutes or until the parmesan is golden and crisp, turn and cook the other side for 1 minute, then transfer to a serving plate and return the pan to the heat.
Step 3
While the cheese is toasting, microwave the mushrooms for 3 minutes.
Step 4
Add the rest of the butter to the pan and fry the mushrooms, garlic and thyme for about 2 minutes or until browned and then add the brandy, tilt the pan slightly to ignite the alcohol, then add the sour cream and toss together; scatter with parsley, then spoon over the top of the parmesan toast or on the side which ever you prefer.
Step 5
For the salad, mix the olive oil, mustard and vinegar together and toss through the rocket leaves and serve with the mushrooms on toast and a glass of wine if you wish.
Tips
No special items needed.
2 Reviews
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